Fry
by: eatenfresh
June15,2010
4.5
4 Ratings
- Serves 6-12, depending on how hungry your guests are!
Jump to Recipe
Author Notes
I was wondering what to do with some roasted kohlrabi and the insane number of lemons that I had in my refrigerator. This recipe is an adaptation of a sandwich at No. 7 Sub that I have yet to try and (I think) originally included roasted kohlrabi but is now offered with broccoli. Indeed, if you have trouble finding kohlrabi, I'd recommend using roasted broccoli or cauliflower stalks (yes, the stalks) for a similar flavor. Use ciabatta, a sourdough baguette, or other crusty, chewy bread to make the crostini. Both the crostini and the roasted kohlrabi can be made a day ahead. For even more delicious results, used fresh or preserved Meyer lemons. The unlikely flavors all come together in a combination that works. (My apologies to Tyler Kord.) - eatenfresh —eatenfresh
Test Kitchen Notes
This crostini is a wonderful multi-layered treat. Your guests will love it and be quite impressed. Roasted kohlrabi is a revelation. You will find that this small, green alien-like vegetable is transformed into a sweet, succulent, translucent gem. For the same impressive flavor profile with a few less steps, consider turning the herb paste into a gremolata by adding minced garlic and lemon zest and topping with just a few slices of olive. A note: I found it necessary to slice off the entire tough outer layer of the kohlrabi after roasting. - monkeymom —The Editors
- Test Kitchen-Approved
What You'll Need
Ingredients
- Roasted Kohlrabi and Crostini
- 2-3 medium kohlrabi, stems, leaves, and fibrous root ends removed
- extra virgin olive oil, for rubbing
- 1/2 sourdough baguette, sliced into 12 1/2" rounds
- Herb Paste, Toppings, and Assembly
- 1 lemon, cut into 1/8" slices
- 2 tablespoonsconfectioners' sugar for dredging
- 2 shallots, sliced thinly
- olive oil for frying
- toasted crostini rounds
- 1 large garlic clove, for rubbing
- 8 leaves fresh basil
- 8 leaves fresh rosemary
- 4 sprigsfresh parsley, stems removed
- 2 sprigsfresh thyme
- pinch of sea salt
- 1 tablespoonextra virgin olive oil for forming paste, plus more for drizzling
- 12 kalamata olives, pitted and sliced thinly lengthwise
- 2-3 roasted kohlrabi, sliced 1/4" thick
- 8 ouncesball fresh mozzarella, sliced into 1/4" thick rounds
Directions
- Roasted Kohlrabi and Crostini
- Rub the kohlrabi generously with olive oil, wrap tightly in foil and roast in a 400 degree oven for 40 minutes or until easily pierced with a fork. Let cool.
- Lay 12 baguette slices on a baking sheet and toast until they reach a light golden brown, flip and toast other side.
- Herb Paste, Toppings, and Assembly
- Dredge lemon slices in sugar, then fry in hot olive oil until golden brown, about 45 seconds per side. Remove from pan and drain on a paper towel. Saute shallots in olive oil, stirring often until crispy and golden, about 5 minutes. Drain on a paper towel.
- Rub crostini rounds with garlic clove.
- Chop herbs finely with a pinch of sea salt and add olive oil to form a paste. Spread paste on garlic-rubbed crostini rounds.
- Place olives and sliced, roasted kohlrabi on top of herbed crostini rounds and top with fresh mozzarella rounds.
- Place crostini under broiler until mozzarella is golden and bubbling. Remove from broiler.
- Top each mozzarella round with one crispy lemon slice and crispy shallots. Drizzle with olive oil and serve immediately.
Tags:
- Italian
- Cheese
- Vegetable
- Clove
- Lemon
- Mozzarella
- Shallot
- Make Ahead
- Serves a Crowd
- Fry
- Fall
- Vegetarian
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11 Reviews
Kirsten S. June 18, 2014
This is an older thread, but I just received some kohlrabi in my CSA box (similar to other reviewers) and made this recipe. It's a lot of steps, but delicious, dynamic, and unique. In fact, it is a recipe that seems the most logical to make for a larger group. The steps don't take long to multiply (fry more lemons at once, toast more bread, make more herb paste, buy more cheese, roast more kohlrabi, sautee more shallots) and voila! Fabulous recipe!
dymnyno June 19, 2010
I have never cooked kohlrabi...but your recipe is certainly an inspiration. Will save and try soon. Thanks for sharing an interesting recipe.
TheWimpyVegetarian June 16, 2010
I love kohlrabi and am always looking for a new recipe for it. I usually sautee them to brown them, then simmer them in water until tender. Then in a dry skillet I finish them in some basalmic vinegar until the vinegar is reduced enough to be syrupy. I add salt, pepper and a pinch of sugar, toss with some chives, and they're done. I've saved your recipe so I can try it soon.
eatenfresh June 16, 2010
That sounds great! I also like making oven-baked chips out of it. Just slice some in a food processor, toss with olive oil and sea salt or a few drops of soy sauce, and bake. They're addictive.
TheWimpyVegetarian June 18, 2010
That sounds great too! I can see I need to pick up some kohlrabi to try both your recipes! Just as soon as I get some space in my very full frig from the 2 CSA boxes I got this week....
lapadia June 16, 2010
Love Kohlrabi; something we grow, glad to see another recipe using it. BTW - I keep seeing everybody talking about their CSA box, I had to google it to see what that was! Sounds like you are all enjoying (NOW) the produce we will harvest later this year!
eatenfresh June 16, 2010
I'm jealous that you have a garden! I love my CSA, it's like a personal extended growing season that introduces me to lots of different things that I might not have thought to buy otherwise.
drbabs June 16, 2010
Sounds great. There's just 2 of us so fortunately we're sharing our CSA box with another family. I used to end up either giving away or throwing away too much stuff!
eatenfresh June 16, 2010
I got a small share this year. I haven't had to throw anything out yet, but I certainly wish I had a larger refrigerator in my tiny apartment!
drbabs June 16, 2010
I'm so happy to have seen this today--we're getting kohlrabi in our CSA box today and I never know what to do with it other than chop it into a salad.
eatenfresh June 16, 2010
I received the kohlrabi in my CSA box too. If you're like me and a little tired of just putting things into salads (it's usually delicious, but at this point in the season I have been receiving 3-4 large heads of lettuce per week in my small share, plus several bunches of greens suitable for salad, and I'm just one person, so I have been trying to come up with not salad recipes, as I have been consuming green salads with every meal), I also think kohlrabi is great in Asian style clear broth soups. Just put some matchstick-sized pieces into a bowl, pour hot broth over it, and enjoy.
